Chapter 7: Lamb

This chapter covers topics on various breeds of sheep and provides information on the processing, grading and labelling of lamb and lamb cuts.

Lamb is an Ovine animal having the same bone structure as Goat and Mutton. With ovine animals becoming more popular it’s imperative Canadian meat cutters have knowledge of processing carcasses into primal, sub-primal and retail cuts.

In the processing of smaller carcass animals like those of ovine carcasses more care and skill is needed to avoid unnecessary waste. To assist with skill development and knowledge of lamb cuts the chapter provides descriptions of primal and sub-primal cuts of lamb highlighted with graphics and images. These graphics and images are arranged in sequence of fabrication assisting the reader with linking retail lamb cuts to their primal and sub-primal origin.

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